Table 2.
Effect of interaction between treatment factors on the fatty acid profile in different dairy beverage formulations over the refrigerated storage time
| Formulation | Initial time | ||||
|---|---|---|---|---|---|
| C10:0 | C12:0 | C:14:0 | C18:1n9 | C18:0 | |
| BAC | 1.08 ± 0.53 * α € A | 1.60 ± 0.75 * β € A | 7.98 ± 3.47 * β € B | 24.85 ± 0.57 ns α € A | 13.86 ± 2.00 ns β ¥ B |
| BA | 3.26 ± 0.58 A | 3.82 ± 0.01 A | 14.74 ± 0.17 A | 18.44 ± 4.12 A | 14.16 ± 0.77 A |
| BC | 2.12 ± 0.38 B | 3.32 ± 0.53 B | 15.23 ± 1.42 B | 20.07 ± 3.60 A | 18.16 ± 0.35 A |
| B | 2.94 ± 0.22 A | 4.47 ± 0.37 A | 17.21 ± 0.41 A | 19.97 ± 1.40 A | 16.33 ± 0.24 A |
| Formulation | After 21 days of refrigerated storage at 4 °C | ||||
|---|---|---|---|---|---|
| C10:0 | C12:0 | C14:0 | C18:1n9 | C18:0 | |
| BAC | 4.40 ± 2.93 ns α ¥ A | 5.18 ± 2.58 ns α ¥ A | 13.79 ± 0.32 ns β € A | 20.47 ± 0.99 ns β ¥ B | 19.19 ± 2.16 ns α ¥ A |
| BA | 2.23 ± 0.78 A | 3.69 ± 1.25 A | 15.57 ± 3.19 A | 15.63 ± 4.37 A | 16.47 ± 1.28 A |
| BC | 3.22 ± 0.09 A | 4.95 ± 0.04 A | 18.52 ± 0.82 A | 17.33 ± 1.67 A | 16.59 ± 0.01 B |
| B | 3.06 ± 0.32 A | 4.65 ± 0.50 A | 17.75 ± 0.89 A | 16.45 ± 4.01 A | 16.41 ± 0.75 A |
BAC = dairy beverage with water-soluble oat extract and probiotic bacteria
BA = dairy beverage with water-soluble oat extract and no probiotic bacteria
BC = dairy beverage without water-soluble oat extract and with probiotic bacteria
B = dairy beverage without water-soluble oat extract and without probiotic bacteria
* e ns represent a significant and non-significant difference comparing BAC with BA by Dunnett's test (p ≤ 0.05)
β e α represent a significant and non-significant difference comparing BAC with BC by Dunnett’s test (p ≤ 0.05)
€ e ¥ represent a significant and non-significant difference comparing BAC with B by Dunnett’s test (p ≤ 0.05)
Different upper case letters on the same line indicate significant difference by the T test (p ≤ 0.05) comparing the initial and final time, fixing the formulation